Spray the bottom and sides of a 6 quart slow cooker with cooking spray. (May use a 3 or 4 quart slow cooker, just adjust the cooking time)
In a mixing bowl, whisk together creamed corn, corn, cornbread mix, sour cream, butter, eggs, sugar and nutmeg. Add 1 cup cheese. Mix well.
Pour into slow cooker, stir gently just to make sure corn is evenly distributed. Place doubled paper towels over the opening and place the lid firmly on top.
Cook on high for 2-3 hours or until set and a toothpick inserted into the center shows moist crumbs. Top with remaining cheese and let stand uncovered for 5 minutes prior to serving. Garnish as desired.
Oven Method: Preheat oven to 350°F. Spray a 11 x 7 inch baking dish with cooking spray. Spread evenly in dish and top with reserved 1 cup cheese. Bake for 45-55 minutes or until a knife inserted into the center shows moist crumbs.